Sushi Ryu

Having had almost 30 years’ experience working in renowned sushi restaurants in Taipei, the owner-chef opened here in 2017. The décor is traditionally Japanese, with solid wood countertops imported from Canada. He insists on shipping the fish from Japan three times a week and his rice is seasoned with three different kinds of vinegar. Only omakase menus are available; the monk fish liver sushi is a standout.

A traditional sushi room built around solid-wood counters, with an omakase-only format. Opened in 2017 by an owner-chef with close to three decades of experience in Taipei sushi restaurants. Ingredient logistics are part of the pitch, with fish shipped from Japan multiple times each week.

Monkfish liver (ankimo), used as a signature bite in the omakase. Japanese fish shipped in several times a week, with the menu shifting around what arrives. Sushi rice seasoned with a blend of three vinegars, the house signature and the backbone of the meal.

Reservation-only sushi counter with set menus, built around an omakase-style flow and served primarily as raw preparations.

Pricing reference:

• Lunch classic set: NT$5,000
• Lunch elevated classic: NT$6,000
• Tasting menu (all day): NT$7,000
• Chef's special omakase: typically about NT$9,000 to 12,000 (varies by appetite and seafood)

A 10% service charge is added separately.